﻿Chef's﻿Philosophy

Eating what is available from local farmers, fishers, and producers has been part of the French culture for centuries and still is today. Buying local fresh produce, fish and meats from the farmer’s market is a pleasure that most French families still partake in today."Fresh, local ingredients are basic to my cuisine. This is not something I consciously thought about before moving to Canada. It’s what I grew up with in France, what I know and what inspires me when I create a dish. Each ingredient has to be allowed to express its own natural properties.""Good food does not have to be overly complicated or overly sophisticated. It is about a cuisine that is made with the best ingredients, like a symphony that’s orchestrated to create a multi-sensory emotional experience." Bringing out those flavours is key to Chef Sebastien Schwab’s culinary style. His passion and his commitment to his craft are reflected in the meals he creates.

“I am constantly challenging myself. For me, it is about upsetting the traditional and daring to go further", says Sebastien. One of my favourite quotes was written by the English historian, sociologist and philosopher Theodore Zeldin:

“Gastronomy is the art of using food to create happiness.” Theodore Zeldin